Mussels in Thai Coconut Broth
Mussels in Thai Coconut Broth

Hello everybody, it’s me, Dave, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, mussels in thai coconut broth. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

Mussels in Thai Coconut Broth is one of the most popular of current trending foods on earth. It’s easy, it is fast, it tastes delicious. It is enjoyed by millions every day. Mussels in Thai Coconut Broth is something that I’ve loved my whole life. They are fine and they look fantastic.

To get started with this particular recipe, we have to prepare a few ingredients. You can have mussels in thai coconut broth using 13 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Mussels in Thai Coconut Broth:
  1. Make ready 2 lb mussels, in shell, washed, debearded
  2. Get 1/2 cup dry white wine
  3. Make ready 1 tbsp vegetable oil
  4. Get 2 cup baby bok choy, trimmed, cut into 1in. pieces
  5. Prepare 2 1/2 cup red bell pepper, seeded, finely julienned
  6. Take 6 tbsp shallots, thinly sliced
  7. Take 1 tbsp ginger and garlic
  8. Prepare 2 tsp light brown sugar
  9. Prepare 1 tsp curry powder
  10. Take 1 pinch cayenne pepper
  11. Get 1 can coconut milk (unsweetened), well shaken
  12. Make ready 1/4 cup cilantro
  13. Take 4 each lime wedges
Instructions to make Mussels in Thai Coconut Broth:
  1. Place the mussels in the saucepan; discard any that fail to close to the touch. Add the wine and bring to a boil over high heat. Cover and cook, shaking, until the mussels open, about 5 minutes.
  2. Save the liquid and transfer the mussles to a bowl, discarding any that failed to open; cover and keep warm.
  3. Pour the liquid through a fine-mesh sieve lined with cheesecloth (muslin) and set aside.
  4. Wipe out pan; add the oil and heat over medium heat.
  5. Add the bok choy, bell pepper, shallots, ginger, and garlic. Cook, stirring, for 5 minutes or until vegetables are almost soft.
  6. Stir in brown sugar, curry powder, and cayenne; cook 1 minute.
  7. Pour in the coconut milk and reserved mussel cooking liquid; bring to a boil.
  8. Divide the mussels and vegetables among warmed bowls and ladle the broth over the top.
  9. Sprinkle with cilantro and serve with lime wedges on the side.

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